START A PETITION 27,000,000 members: the world's largest community for good
START A PETITION
x

Tomato-Basil Quiche Recipe

Tomato-Basil Quiche Recipe

Here’s a recipe that will make your mouth water just reading it: this savory quiche bursting with juicy ripe tomatoes, sharp cheddar, and tender fresh basil sounds simply divine.

Perfect for brunch, a substantial lunch, or a light supper served with a crisp salad alongside, versatile Tomato-Basil Quiche is a luscious way to celebrate the many varieties of tomatoes growing so abundantly at this time of year.

INGREDIENTS

2 medium or 1 large tomato, sliced 1/4 inch thick
2 cups shredded sharp white Cheddar (or you may use Gruyere)
1-2 cloves garlic, finely chopped
1 unbaked 9-inch pie shell
1 small onion, thinly sliced
Leaves from 3 small stems fresh basil, torn if large
4 eggs
1 2/3 cups light cream
6 tablespoons aged port or sherry (may be omitted, but reduce baking time by 5 minutes)
1/2 teaspoon freshly ground black pepper

1. Preheat oven to 425F. Place tomatoes on a paper towel to absorb excess moisture.

2. In a small bowl, toss the cheese with the garlic. Sprinkle 1 1/2 cups of the cheese mixture evenly on the bottom of the pie shell. Arrange the onion on top of the cheese. Arrange the tomato in a single layer on top of the onion. Distribute the basil on top of the tomato and in the crevices between the rounds. Sprinkle the remaining 1/2 cup of cheese mixture on top.

3. In a medium bowl, beat the eggs thoroughly. Add the cream, port, and pepper and beat well. Slowly pour the egg mixture into the pie shell.

4. Bake for 20 minutes. Lower the oven temperature to 350F and bake for 35 minutes longer, or until the quiche is lightly browned on top.

5. Let the quiche cool on a wire rack for a few minutes before serving.

Serves 6 – 8.

Read more: Food, All recipes, Entrees

Adapted from The Tomato Festival Cookbook,” by Lawrence Davis-Hollander (Storey Books, 2004). Copyright (c) 2004 by Lawrence Davis-Hollander. Reprinted by permission of Storey Books.
Adapted from The Tomato Festival Cookbook, by Lawrence Davis-Hollander (Storey Books, 2004).

have you shared this story yet?

go ahead, give it a little love

Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

The Tomato Festival Cookbook

150 recipes that make the most of your crop of lush, vine-ripened, sun-warmed, fat, juicy, ready-to-burst heirloom tomatoes.buy now

10 comments

+ add your own
8:15AM PDT on Jul 15, 2013

Looks nice. I'll have to try that one out.

4:58AM PDT on Jul 13, 2013

Delicious recipe,must try it.Thanks for sharing

7:28AM PDT on Jul 18, 2012

Thank you

1:42AM PDT on Jul 18, 2012

I love quiches. They are perfect for breakfast, lunch or dinner. This one looks especially rich. I usually use whole milk(organic) for the liquid.

6:07PM PDT on Sep 14, 2011

Wow, delicious and mouth-watering. Thanks for the great recipe.

3:45PM PDT on Aug 30, 2011

I'll try this quiche recipe. And I like Cat's suggestion of substituting the evaporated milk for the cream. Thanks.

9:07PM PDT on May 6, 2010

I have never tried adding the port before but its sounds good

5:41PM PDT on Aug 31, 2007



If cash is short substituting canned evaporated milk for the cream works well.

5:09AM PDT on Aug 31, 2007

this is an excellent "pie". i alos love to make a zuchinni pie, its basically the same ingrediants, except you, brrown ham, onion,zuchinni in a pan, you mix the eggs, and cream, you chop in fress dill, and basil, be careful on the amount becuase it's strong, put it in a premade pie shell-of course you need the cheese- bake in a heated oven until firm-listenmy husband wouldn't eat it if I said quiche- I all it a frittatta lol

8:27PM PDT on Aug 30, 2007

They always say Australian men don't eat quiche (they call it bacon an egg pie) but I'm sure that they would love this.

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

video spotlight

Daily Cute: Turtle Chase

Daily Cute: Turtle Chase

people are talking

You learn something everyday.

Thank you for the article.

Good tips - thanks!

Live and learn. It sounds as if she was pushed a bit hard.

CONTACT THE EDITORS



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.